The Good Home Cookbook (Collectors Press, Fall 2006) is a landmark cookbook that compiles tried and true American favorite recipes. Key to the book's success is the more than 1,000 people currently participating in the first ever national public recipe testing campaign.

Monday, May 30, 2005

Baked Macaroni and Cheese

We had friends over this weekend and grilled some veggies and tested the Baked Macaroni and Cheese for the kids. Oh, yes, we ate a bunch too! When I was a kid my mom could barely get the pan in the oven before I ate a several spoonfulls of my favorite meal. The best part is what I call the "crackle" -- that crunchy browned cheese that borders the pan. Here's the classic that we're using in the book. The recipe has maintained its original integrity, but it seemed a bit more dry than mom's after it sat for a few minutes, so I reduce the flour by 2 tablespoons. Let me know what you think!

Baked Macaroni and CheeseServes 4 to 6 There are basically two types of macaroni and cheese recipes. In this one type, macaroni is baked in a béchamel, or white sauce, to which cheese is added.

1. Preheat the oven to 375° F. Lightly butter a large casserole dish. 2. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente. Drain well. Transfer to the casserole dish. 3. To make the cheese sauce, melt the butter over medium heat in a medium saucepan. Stir in the flour and dry mustard to form a smooth paste. Stir in the milk and bring to a boil, stirring to prevent lumps. When the sauce thickens, stir in the cheddar and Velveeta until melted. Season to taste with salt and pepper. 4. Mix the sauce with the macaroni and bake for about 30 minutes, until bubbly and lightly browned.

12 Comments:

The classic America version of macaroni and cheese contained Velvetta, but I've made it with just 100% cheddar cheese and love it. We've found it that way in vintage cookbooks as well. I don't know if there's a substitute for the "miracle" of Velveeta. It's flavor is so unique. I think what I'll do is suggest 100% cheddar cheese as an option. Did you know Velveeta is sold on the dry shelves of a grocery store? -- that is, not chilled? Crazy stuff! Thanks for your feedback.

This recipe is great. I too lost track of where I found it for awhile. There is no substitute for the velveeta, if u want it to taste the way it does as in this recipe. Otherwise, just use regular cheddar cheese like all the other recipes say But it won't be the same. This is good macaroni and cheese, but it's because of the velveeta, not inspite of it.

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About Me

I was born and raised in Portland, Oregon, and attended three different Oregon colleges before deciding on becoming a chef. Upon graduating from the Western Culinary Institute, I landed the job of Executive Chef at Mt. Bachelor—the ski resort where I got my "real" education: skiing. Aside from skiing, I am fully addicted to distance bicycling. My love of collecting American art led a career change as I self-published the Maxfield Parrish price guide. Today my passion for food and art have come together to create a variety of Collectors Press cookbooks, many of which use my growing collection of vintage kitchen gadgets and advertisements. I fancy myself an expert on classic Amercian food, having done national and local radio and television shows, including The Food Network, and The Travel Channel. My wife and business partner and I live in Portland with our two wonderful kids.